The Grateful Girl Cooks!

07
Mar
2014

P.F. Chang’s Ginger Chicken With Broccoli

categories: Asian, Chicken, Copycat Recipes, Main Dishes

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You’ll love PF Chang’s Ginger Chicken with Broccoli (a copycat recipe), with chicken breasts, broccoli, and an amazing Asian inspired stir fry sauce!
Oh my goodness…this copycat recipe for PF Chang’s Ginger Chicken With Broccoli was so good! The Asian inspired ginger sauce tastes amazing with the broccoli and chicken breasts!

I found this recipe in one of my cookbooks called “More Of America’s Most Wanted Recipes” and decided to fix it for my husband and I last night for dinner. WOW! We both loved it! It’s a “copycat” recipe of a beloved PF Chang’s China Bistro entree.

The meal is described as “Chicken Served Cantonese-Style On A Bed Of Steamed Fresh Broccoli”. It sure sounded good to me, so into the ol’ kitchen I went yesterday afternoon to give it a test run. YES! -this is an amazingly delicious entree! The flavors are phenomenal and the directions are very easy to follow. This will be a recipe we enjoy…often! Hope you like it, too! Here’s some picture to show how to make this great dish:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make PF Chang’s Ginger Chicken With Broccoli

Slice boneless, skinless chicken breasts into thin strips before being marinated.

Mix up the very simple “marinade” for the chicken. The chicken will need to marinate in the refrigerator for for 3 hours. Plan ahead!

Make The Delicious Asian Sauce

Make the simple Asian stir fry sauce for PF Chang’s ginger chicken, by blending ingredients together in a bowl. It’s so quick and easy! When done combining the ingredients, set the sauce aside until later.

Drain the chicken breast slices after marinating.

Cooking The Chicken And the Broccoli

The chicken pieces are cooked in chicken broth mixture until they are 2/3 of the way done. Remove the chicken from the broth and drain on paper towels. Save the broth in the skillet.

Cook the broccoli florets in the reserved chicken broth.

Preparing the Sauce

Cook minced garlic, green onions, and ginger in oil in a large skillet. Boy does it smell good while they are cooking! Add the Asian stir fry sauce to the skillet.

Place the marinated chicken pieces back into the skillet with the green onions and stir fry sauce. Cook the chicken for several minutes until it is fully cooked through.

Mix up the cornstarch mixture that will help to thicken the stir fry sauce for PF Chang’s ginger chicken and broccoli. Once fully mixed, add it into the skillet with the chicken and sauce. Stir until all the cornstarch slurry is fully blended with the stir fry sauce. The sauce will thicken as it cooks.

To Serve PF Chang’s Ginger Chicken with Broccoli

Once the sauce has thickened and is heated through, PF Chang’s Ginger Chicken and the sauce are ready to be served. Arrange the cooked broccoli in a ring around the outside of a serving dish. The steaming hot ginger chicken and sauce is then piled into the middle. Serve this delicious dish up, and enjoy!

Here is my version of PF Chang’s Ginger Chicken with Broccoli, served steaming hot, on top of a bed of white rice. It is DELICIOUS!

Hope you will give this recipe for PF Chang’s Ginger Chicken with Broccoli a try! It tastes fantastic! Have a great day, and please come back again soon.

Looking For More Asian Inspired Chicken Recipes?

You can find many more chicken recipes in the Recipe Index, located at the top of the page. A few Asian inspired chicken recipes are there, including these favorites:

Easy Cashew Chicken
Asian Lemon Chicken Strips
Teriyaki Chicken Rice Bowl
Kung Pao Chicken
Sweet Fire Chicken (Panda Express Copycat)

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Recipe Adapted from the book: “More of America’s Most Wanted Recipes”, by Ron Douglas, page 215 (published 2010)

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

PF Chang's Ginger Chicken With Broccoli

Prep Time

3 hrs

Cook Time

25 mins

Total Time

3 hrs 25 mins

You'll love PF Chang's Ginger Chicken with Broccoli (a copycat recipe), with chicken breasts, broccoli, and an amazing Asian inspired stir fry sauce!

Category: Entree

Cuisine: Asian

Keyword: P.F. Chang's ginger chicken

Servings: 4 servings

Calories Per Serving: 377 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For the Chicken:

2 large eggs , beaten
2 Tablespoons cornstarch
2 Tablespoons vegetable oil
1/4 teaspoon black pepper
1/4 teaspoon salt
2 large boneless , skinless chicken breasts, thinly sliced

For the Stir-Fry Sauce:

1/2 cup soy sauce
2 Tablespoons rice wine vinegar
2 Tablespoons granulated sugar
1/2 cup chicken broth

For the rest of the recipe:

3 cups chicken broth
8 oz. fresh broccoli florets
3 Tablespoons vegetable oil
2 Tablespoons minced , peeled fresh ginger
2 Tablespoons minced green onion (green and white parts)
1 teaspoon minced garlic
1/4 cup cornstarch
1 teaspoon sesame oil (found in Asian section of most grocery stores)
Steamed rice , for serving

US Customary - Metric

Instructions

At least 3 hours ahead of serving time: Marinate the chicken: Combine the eggs, cornstarch, salt, pepper, and vegetable oil in a bowl. Add the chicken slices; mix well to coat. Cover the dish and refrigerate the chicken for at least 3 hours. When ready to use, drain the chicken well (I used a sieve-dump the chicken in it over a bowl to drain...don't rinse...just drain as much of the slimy egg mixture as you can off of the chicken).
Combine the ingredients for the stir-fry sauce, cover and set aside until ready to use. Sauce can be made ahead.
Place the 3 cups of chicken broth in a large skillet (or wok); bring to a rolling boil. Once boiling, reduce heat to simmer. Add the well-drained pieces of marinated chicken to the broth; cook until chicken is almost done (about 3/4 of the way done - just a couple minutes). Before the chicken is cooked all the way through, remove the pieces from the pan using a slotted spoon, and drain on a paper towel-lined plate. Keep the chicken warm.
After removing the chicken, but while the broth is still simmering, add the broccoli florets. Cook these until crisp-tender (just a few minutes!). Once done, remove the broccoli with a slotted spoon and arrange it on a serving platter in a ring. Keep the broccoli warm. Once you have removed the broccoli from the pan, discard the broth. Wipe the skillet clean with a paper towel and put it back on the stove top.
Heat the skillet again and add 3 TBSP vegetable oil. Once oil is hot, add the ginger, green onion, and garlic... saute for just a few seconds. Add in the stir-fry sauce and simmer for a few minutes.
Add the chicken slices back into the sauce; cook all the way through, approximately 3-4 minutes. In a small bowl, mix 1/4 cup cornstarch with 1/2 cup water until smooth. Add this mixture to the chicken and sauce in the skillet. Stir in the sesame oil. Simmer for a minute or two while the sauce thickens.
Arrange the broccoli into a ring shape around the perimeter of serving platter. Once the sauce has thickened and is hot, pour the stir-fry into the center of the broccoli ring. Serve with steamed rice. Enjoy!

Recipe Notes

Please take note that the long prep time is inactive prep time. The length of prep time includes 3 hours of marinade time for the chicken.

Nutrition Facts

PF Chang's Ginger Chicken With Broccoli

Amount Per Serving (1 serving (without rice))

Calories 377 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 15g94%

Cholesterol 118mg39%

Sodium 2078mg90%

Potassium 654mg19%

Carbohydrates 25g8%

Fiber 1g4%

Sugar 7g8%

Protein 19g38%

Vitamin A 520IU10%

Vitamin C 66.4mg80%

Calcium 58mg6%

Iron 2.1mg12%

* Percent Daily Values are based on a 2000 calorie diet.

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07
Mar
2014

No Knead Bread

categories: Breads

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No Knead Bread is an artisan loaf of bread, delicious, and “crisp on the outside, chewy on the inside”, with no kneading or much effort needed.

No Knead Bread is crusty on the outside…and incredibly soft and perfect on the inside! The best part is there are only a few ingredients and it is really EASY to make! Get it? You don’t NEED to KNEAD it., because it’s no knead bread!

A few years ago I found this recipe for no knead bread in an article in our newspaper’s Food Section. “Wow!”, I thought to myself… “I sure wish I could bake bread like THAT!” So I tried the recipe and the picture of the bread (above) is my very first effort! This bread is amazing!

Scroll Down For A Printable Recipe Card At the bottom Of The Page

How I Found This Recipe For No Knead Bread

The article was originally published in the New York Times in 2006, then re-published in The Oregonian, March 13, 2007, which is where I found it. Here’s a quote from the article about this recipe:

“Once mastered in it’s basic form, this bread recipe, originally published in the New York Times, is ripe for adaptation. You can try different flours, though for best results, substitute whole-grain flour for no more than half of the white (and use even less rye flour, which tastes great, but is heavy). Fold fresh herbs or olives into the dough as desired, or enjoy it as it is.” -Leslie Cole

No-Knead Bread / The Grateful Girl Cooks!

This is one of the most delicious and easy recipes for no knead bread I’ve ever used. Really. It only takes a couple of minutes to mix up the ingredients; you let it rest overnight (so plan ahead!), then the magic happens the next day! The best part is there is NO kneading…yay!

Make The Batter For The Bread The Day BEFORE Baking

You DO need to mix the dough up in a LARGE bowl THE DAY BEFORE you want to bake the bread, so PLAN AHEAD. The mixture looks like just a shaggy mound of dough after combining the ingredients.

Once it has been mixed, cover the dough and bowl with plastic wrap. Leave it sitting out on your kitchen counter in a warm place (with no drafts) for 15-18 hours.

After a good night’s rest (15-18 hours), the dough will have dramatically increased in size, and its surface will be dotted with air bubbles. This is how you can tell the no knead bread dough is ready. Can you see the bubbles on the surface and how much it has risen in the bowl?

Getting The Bread Dough Ready To Bake

Turn the dough out on a lightly floured work surface; sprinkle dough with a little more flour; put some flour on your hands to keep dough from sticking to you, and fold the dough over on itself once or twice (that’s it!). Cover the dough loosely with plastic wrap and let dough rest another 15 minutes, Honestly, this dough must be really tired, because it rests so much.

Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously dust a cotton kitchen towel (not terry cloth – it will stick like crazy!) with flour, wheat bran or cornmeal; put dough, seam side down on towel and dust the dough with more flour, bran or cornmeal.

Let The No Knead Bread Dough Rise Again

Cover with another kitchen towel and let rise for 2-3 hours (Can you believe how tired this dough is AGAIN?). When it is ready, the no knead bread dough will be more than doubled in size and will not readily spring back when poked with a finger.

Baking No Knead Bread

At least 30 minutes before the dough is ready, preheat your oven to 450 degrees. Put a heavy, covered pot or dutch oven in the oven as it heats. (*Note: Use cast iron, enamel, Pyrex or ceramic – anywhere from 3.5 quarts. to 6-8 quarts.)

When the dough is ready, carefully remove covered pot from oven (remember, the covered pot will be blazin’ HOT). Slide your hands under the dish towel, take aim, and turn dough over into pot, seam side up; it may look like a mess, but that’s OK. Some of the dough may even stick to the dish towel. Don’t freak out. Just get as much of that dough ball into the pan as you can, as quickly as you can.

NOTE:**(Cleaning the tea towel up if the dough sticks a bit is really the “hardest” thing about the entire recipe…Just soak it to get some of the dough off, then throw it in the washing machine. I know this from personal experience! ☺)

Shake the pan once or twice if dough is unequally distributed; it will straighten out as it bakes. Trust me. I’m a grown-up. Cover with the lid and bake for 30 minutes, then remove the lid and bake for another 15-30 minutes, or until loaf is nicely browned. (Keep an eye on it…mine usually takes about 15 minutes).

Look At The Finished Loaf Of No Knead Bread!

Remove the bread from the oven, and transfer it from the hot pan to a wire rack. Let the bread cool a bit before attempting to slice. You can also use a pastry brush to brush off a little of the flour that might still be on the top of the loaf (but is not necessary).

After the bread has cooled down a bit, use a serrated knife to cut the loaf into slices. Here’s a peek at the inside of the no knead bread loaf!

Enjoy. Seriously…grab a knife and slather some softened butter on a warm piece of this bread. Take a bite…a BIG bite. This bread will more than likely make your eyes roll back in your head, it’s so good! Have a great day, and please come back soon.

Looking For More BREAD Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a nice variety of delicious bread recipes you might want to check out, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Have a blessed day!

Recipe Adapted from Jim Lahey, Sullivan Street Bakery, New York City

0 from 0 votes

No Knead Bread

Prep Time

2 hrs 30 mins

Cook Time

45 mins

Resting Time For Dough

15 hrs

Total Time

18 hrs 15 mins

No Knead Bread is an artisan loaf of bread, delicious, "crisp on the outside, chewy on the inside", with no kneading or too much effort needed to make it.

Category: Bread

Cuisine: American

Keyword: no knead bread

Servings: 10 slices (1 loaf)

Calories Per Serving: 257 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 Cups bread flour
1/4 teaspoon instant yeast (such as Fleischmann's Rapid Rise Yeast) Note: Use INSTANT yeast!
2 1/2 teaspoons salt
1 1/2 Cups , plus 2 Tablespoons tepid (lukewarm) water
Cornmeal or wheat bran as needed (optional-I didn't need it)

US Customary - Metric

Instructions

In a large bowl combine flour, yeast and salt. Add the water and stir until blended; dough will be "shaggy" and very sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18 hours (I typically rest mine 15-18 hrs.- the longer the better!), at warm room temperature, about 70 degrees. After a good night's rest, the dough is ready and its surface is dotted with bubbles.
Turn the dough out on a lightly floured work surface; sprinkle dough with a little more flour; put some flour on your hands to keep dough from sticking to you, and fold the dough over on itself once or twice (that's it!). Cover loosely with plastic wrap and let dough rest another 15 minutes.
Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously dust a cotton kitchen towel (not terry cloth - it will stick like crazy!) with flour, wheat bran or cornmeal; put dough, seam side down on towel and dust the dough with more flour, bran or cornmeal. Cover with another kitchen towel and let rise for 2-3 hours. When it is ready, dough will be more than doubled in size and will not readily spring back when poked with a finger.
At least 30 minutes before the dough is ready, preheat your oven to 450 degrees. Put a heavy, covered pot or dutch oven in the oven as it heats. (*Note: Use cast iron, enamel, Pyrex or ceramic - anywhere from 3.5 qts. to 6-8 qts.) When dough is ready, carefully remove covered pot from oven (remember, the covered pot will be blazin' HOT). Slide your hands under the dish towel, take aim, and turn dough over into pot, seam side up; it may look like a mess, but that's OK. Some of the dough may even stick to the dish towel...don't freak out. Just get as much of that dough ball into the pan as you can, as quickly as you can.
Shake pan once or twice if dough is unequally distributed; it will straighten out as it bakes. Cover with the lid and bake for 30 minutes, then remove the lid and bake for another 15-30 minutes, or until loaf is nicely browned. (Keep an eye on it...mine usually takes about 15 minutes). Cool the bread on a wire rack.

Recipe Notes

Prep time does NOT include overnight resting of the dough time. Tip: I find that if I start the recipe in the late morning and let it rest overnight (we all need a good night's "rest", don't we?), I can get up the next morning and continue the process. With additional "resting times" for the dough, it can be ready for dinner.
Cleaning the tea towel up if the dough sticks a bit is really the "hardest" thing about the entire recipe...Just soak it to get some of the dough off, then throw it in the washing machine. I know this from personal experience! ☺

Nutrition Facts

No Knead Bread

Amount Per Serving (1 slice)

Calories 257 Calories from Fat 9

% Daily Value*

Fat 1g2%

Sodium 582mg25%

Potassium 70mg2%

Carbohydrates 51g17%

Fiber 1g4%

Protein 8g16%

Calcium 11mg1%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

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06
Mar
2014

Copycat Applebee’s Oriental Chicken Salad

categories: Asian, Chicken, Copycat Recipes, Main Dish Salads, Main Dishes, Salads

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Make a copycat version of Applebee’s Oriental Chicken Salad in the comfort of your own home. You’ll love this delicious main course salad!Applebee’s Restaurant describes their signature salad as “Crisp Oriental greens topped with chunks of crunchy Chicken Fingers, toasted almonds and crispy rice noodles, tossed in a light Oriental vinaigrette”.

Over the years I have enjoyed finding “copycat” recipes from restaurants and then challenging myself to see if I can duplicate the same thing at home. I have found that sometimes you can make the recipe for half the price of what a restaurant charges. This copycat recipe for Applebee’s Oriental Chicken Salad is a definite keeper! It’s so good, and I have made it countless times!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How I Got This Recipe

I love the “Top Secret Recipe” cookbook series, by Todd Wilbur. My sons gave me a couple of his books for Mother’s Day years ago. I’ve bought a couple of others, and they are wonderful. Basically, the author tries to identify what ingredients are in a restaurants food (he orders it, then “dissects” it in his lab to determine the ingredients.

Then he experiments to re-create the recipe until it is as close to the original as he can get. I love this because HE does all the dirty work, and I benefit from his efforts. Awesome! It works for me (heh heh heh)!

Making The Salad Is Fairly Simple

I have never taken a lot of photos of making this salad, unlike my other recipes. But the salad is fairly easy to make. An Asian-inspired salad dressing is whisked together, chicken is breaded, fried and cut into pieces, and the green salad is assembled, then topped with the chicken and the salad dressing..

Copycat Applebee's Oriental Chicken Salad / The Grateful Girl Cooks! — Making the delicious Asian-inspired salad dressing is easy!

I’ve Made This Applebee’s Oriental Chicken Salad SO MANY Times

This is a salad I have made MANY times over the past 15 years. I’ve made it for my husband and I, AND for as many as 25 hungry co-workers at a staff retreat, all with great results and compliments each time. Honestly, this entree salad is fairly easy to make. It just takes a bit of time to do the “prep” work. My tip: Do the prep work early, then after school or work, cook the chicken and throw it all together. Boom!

I hope you like it! If you want to serve 4 with this recipe, just split all the ingredients into 4 smaller sized servings (including the chicken… just cut it into chunks and divide it on 4 salads!) We love this filling salad’s great flavor, and think you will, too! Enjoy!

Looking For More MAIN DISH SALAD Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have some delicious entree salads you’ll enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: The book “Top Secret Restaurant Recipes”, by Todd Wilbur, published 1997, by The Penguin Group, pages 31-32

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Copycat Applebee's Oriental Chicken Salad

Prep Time

25 mins

Cook Time

5 mins

Total Time

30 mins

Make a copycat version of Applebee's Oriental Chicken Salad in the comfort of your own home. You'll love this delicious main course salad!

Category: Salad or Main Dish

Cuisine: Asian

Keyword: oriental chicken salad

Servings: 2 large servings

Calories Per Serving: 1431 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For the Oriental Dressing:

6 Tablespoons honey
3 Tablespoons white vinegar
8 teaspoons mayonnaise
2 Tablespoons Grey Poupon Dijon mustard
1/4 teaspoons sesame oil (find this in the Asian food section of the grocery store)

For the Chicken:

1 cup vegetable oil , for frying (you want the skillet to have about 1/2 inch deep of oil)
2 eggs
1 cup milk
1 cup all-purpose flour
1 cup Panko breadcrumbs (or you can substitute crushed cornflake crumbs)
2 teaspoons salt
1/2 teaspoons black pepper
2 (3 oz.) boneless, skinless chicken breasts

For the salad:

6 cups chopped romaine lettuce
2 cups chopped purple cabbage
2 cups chopped napa cabbage
1 carrot , julienned or shredded (I grated mine)
2 green onions , sliced (use entire stalk-green and white parts)
2 TBSP sliced , toasted almonds (saute them on low in dry skillet for 3-4 minutes to toast-stir to prevent burning)
2/3 cup chow mein noodles

US Customary - Metric

Instructions

Prepare the salad dressing and chicken: Using a whisk or an electric mixer, blend together the dressing ingredients in a small bowl. Cover and refrigerate until it is well chilled and you are ready to serve the salad.
Preheat the oil in a skillet over medium heat. The temperature of the oil should be around 350 degrees before cooking the chicken (an electric skillet or a temperature gauge is helpful to get the oil at the right heat). The right amount of heat is necessary for a crispy brown crust!
In a small bowl, mix together the eggs and milk until well combined.
In another bowl, mix the panko crumbs (or cornflake crumbs) with the flour, salt and pepper.
Cut the chicken breasts into 4 or 5 long strips. Dip each chicken strip into the egg mixture first, then into the flour mixture, coating each piece completely. Carefully place chicken pieces into the hot skillet (remember, you preheated it, right?) Fry the chicken fingers for approximately 5 minutes, turning and cooking until the coating on all sides has darkened to a golden brown.
Assemble the salad: Prepare the salad by tossing the romaine lettuce with the purple cabbage, napa cabbage and shredded carrot. Place on individual serving plates.
Sprinkle the green onions on top of the lettuce mixture.
Sprinkle the almonds over the salad, then the chow mein noodles.
Cut the chicken into bite sized chunks (that's the authentic way)...sometimes (like in the picture) I just leave the strips on top and let everybody cut up their own...whatever- I'm usually in a big hurry to eat the salad, and don't want to bother cutting it all up into chunks!) Anyways...back to the recipe: Place even amounts of the chicken on top of each salad, placing the chicken in a pile in the middle. Serve the salad dressing on the side. Enjoy!

Recipe Notes

You can easily make this salad into 4 smaller sized portions. Just cut the chicken into chunks, divide the chicken chunks and salad into 4 portions, and you're good to go!
Recipe Source: The book "Top Secret Restaurant Recipes", by Todd Wilbur, published 1997, by The Penguin Group, pages 31-32)

Nutrition Facts

Copycat Applebee's Oriental Chicken Salad

Amount Per Serving (1 large salad)

Calories 1431 Calories from Fat 405

% Daily Value*

Fat 45g69%

Saturated Fat 22g138%

Cholesterol 232mg77%

Sodium 3612mg157%

Potassium 1657mg47%

Carbohydrates 204g68%

Fiber 15g63%

Sugar 70g78%

Protein 56g112%

Vitamin A 19190IU384%

Vitamin C 82mg99%

Calcium 423mg42%

Iron 11.4mg63%

* Percent Daily Values are based on a 2000 calorie diet.

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05
Mar
2014

Oven Roasted Herb Potatoes

categories: Side Dishes, Vegetable Dishes

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Oven roasted herb potatoes with garlic, spices, olive oil and Parmesan cheese are easy to make, and are delicious on the side with most main dishes.
I have been using this recipe for Oven Roasted Herb Potatoes for almost 20 years, since receiving it from my friend Carla. It’s a definite family favorite, so I want to share it here on the old blog!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Carla prepared these oven roasted herb potatoes for my husband and I one night as a side dish with dinner in their home. They were wonderful! No surprise… anything Carla cooks is wonderful.

My husband and I became dear friends with Carla and her husband Allan through our church in central California, where my husband was a Music Pastor for 5 years. We love and treasure their friendship very much!

We shared life, deep conversations, laughter, family vacations (both families had two sons the same age) and many meals with these dear friends while we lived there. So glad she shared this great recipe for oven roasted herb potatoes with me!

Making Oven Roasted Herb Potatoes Is EASY!

Making these delicious potatoes is easy. I enjoy using red potatoes, but you could certainly use small butterball or Yukon potatoes, as well. These are some of the red potatoes I grew in our garden. They are the perfect size for this simple recipe!

Potatoes are sliced into rounds, and then cut again into bite sized pieces. Drizzle the potatoes with olive oil, and then season with spices and Parmesan cheese. Toss them to ensure the potatoes are coated with oil and spices. Now the potatoes are ready for the oven. EASY!

These roasted potatoes are so good!. Nearly 20 years later and I’m STILL making them! They are ridiculously easy to prepare, yet FULL of flavor…a perfect side-dish for any meat entree! I sure hope you will give them a try, and I think you’ll be surprised at how good they are!

Thanks for stopping by today, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More Recipes Using POTATOES?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. A few potato recipes you might enjoy include:

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe source: Carla Merrill

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Oven Roasted Herb Potatoes

Prep Time

5 mins

Cook Time

45 mins

Total Time

50 mins

Oven roasted herb potatoes with garlic, spices, olive oil and Parmesan cheese are easy to make, and are delicious on the side with most main dishes.

Category: Side Dish, Vegetable Dish

Cuisine: American

Keyword: oven roasted herb potatoes

Servings: 4 servings

Calories Per Serving: 365 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 medium unpeeled red potatoes
1/4 cup olive oil
4 Tablespoons Parmesan cheese , grated
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon black pepper

US Customary - Metric

Instructions

Wash potatoes. Leave the peel ON. Slice into 1/2 inch "round" slices, then cut each slice in half. Place potatoes in a large mixing bowl.
In a small bowl, mix the rest of the ingredients. Drizzle all over the potatoes, covering them completely.
Place potatoes (and any extra spices left in mixing bowl in a 9x13 baking pan. Bake at 425 degrees for 45-50 minutes, or until potatoes are slightly browned and tender. ENJOY! See how easy this recipe is????

Nutrition Facts

Oven Roasted Herb Potatoes

Amount Per Serving (1 (1/4 of total))

Calories 365 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 3g19%

Cholesterol 3mg1%

Sodium 720mg31%

Potassium 1454mg42%

Carbohydrates 51g17%

Fiber 6g25%

Sugar 4g4%

Protein 8g16%

Vitamin A 185IU4%

Vitamin C 27.5mg33%

Calcium 91mg9%

Iron 2.5mg14%

* Percent Daily Values are based on a 2000 calorie diet.

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05
Mar
2014

Apple Cinnamon Bread

categories: Apples, Breads, Breakfast

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You’re gonna love this easy to prepare loaf of apple cinnamon bread! A slice, with a cup of coffee or tea is a great breakfast or snack, any time of year!
Yesterday a friend of mine named Kelly shared this recipe for Apple Cinnamon Bread on Facebook. I thought it sounded good, so into the kitchen I went. She mentioned she was in the mood to try this recipe. Well… since I love just about anything that has apples and cinnamon in it, I copied the instructions down to add to my collection of bread recipes.

Apple cinnamon bread sounded delicious! Instead of waiting around till “someday”, I decided to give it a try and see for myself how it tasted. I am grateful she shared this recipe, because it’s REALLY good! Here’s how to make it:

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Making Apple Cinnamon Bread

The recipe is incredibly simple…and if you enjoy the flavor combination of apples and cinnamon, you will enjoy this recipe! The recipe makes one large loaf, but could be easily doubled. Here’s some pics to make you want to make this yummy loaf of sweet bread!

Firm tart apples are chopped. Truly, that is about the hardest part of the entire recipe! Once that part is done, you’re ready to make apple cinnamon bread!

Making the batter for this bread is so easy! It doesn’t take much time or mad crazy skills, either! Really! It just takes some mixing, and then you’re good to go!

Use A Standard Sized Loaf Pan To Make Apple Cinnamon Bread

The batter for the bread is placed evenly into a standard sized loaf pan. Now the bread is all ready for the oven! The bread is baked for between 30-40 minutes, or until done in the middle when tested. A toothpick inserted into the top of the loaf should come out clean, once done.

Here is a photo of the bread right after it has baked, cooled, and been removed from the pan. It sure looks good! The kitchen smells pretty good, also!

All that is left to do now is to cut a slice of this delicious bread, and enjoy every bite!

I sure hope you will give it a try and enjoy this tasty apple cinnamon bread! Have a great day.

Looking For Other Bread Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. If you enjoy baking breads like this, you might be interested in my other bread recipes. These include:

Interested In More Recipes?

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Recipe Source: http://allrecipes.com/recipe/apple-cinnamon-white-cake/photo-gallery.aspx

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0 from 0 votes

Apple Cinnamon Bread

Prep Time

15 mins

Cook Time

35 mins

Total Time

50 mins

You're gonna love this easy to prepare loaf of apple cinnamon bread! A slice, with a cup of coffee or tea is a great breakfast or snack, any time of year!

Category: Bread

Cuisine: American

Keyword: apple cinnamon bread

Servings: 10 slices

Calories Per Serving: 259 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/3 cup brown sugar (not packed)
1 teaspoon ground cinnamon
2/3 cup granulated sugar
1/2 cup butter (1 cube), softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
1 apple , large, peeled and chopped (I used Granny Smith)

US Customary - Metric

Instructions

Preheat oven to 350 degrees. Grease and flour a 9x5 inch loaf pan.
In a small bowl, mix together the brown sugar and cinnamon; set bowl aside.
Using an electric mixer, beat the butter and granulated sugar together until smooth.
Add in the eggs, one at a time, beating until completely blended; then add the vanilla extract and mix until smooth.
In another bowl, mix together the flour and the baking powder. Stir this into the bowl with the butter mixture. Add in the milk, beating until it is fully mixed into the batter.
Pour HALF the batter into the loaf pan.
Add HALF the apples and then HALF the brown sugar mixture, covering the batter.
Pour the rest of the batter over the apple/brown sugar layer. Top this again with the rest of the apples, then the brown sugar mixture.
Lightly pat down the apples slightly into the batter; then, using a knife tip, gently swirl the brown sugar mixture through the apples.
Bake in a preheated 350 degree oven for approximately 30-40 minutes, or until a toothpick inserted into the middle of the loaf of bread comes out clean. (Mine took 40 minutes, but oven temperatures vary, so keep an eye on it from the 30 minute mark on...)

Nutrition Facts

Apple Cinnamon Bread

Amount Per Serving (1 slice)

Calories 259

* Percent Daily Values are based on a 2000 calorie diet.

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04
Mar
2014

Apple Shortbread Tart

categories: Apples, Desserts, Pies/Tarts

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This Apple Shortbread Tart is my “GO TO” dessert recipe. It’s one of my absolute favorite desserts… apples, cinnamon, topped with crumbly streusel on a buttery shortbread crust!

Do you have one of those recipes? You know…the recipe you love to make when asked to “bring the dessert” to a friend’s home for dinner. Or maybe it’s the recipe you make when you have guests over for dessert and coffee?

Yep…this recipe for apple shortbread tart is MY GO-TO, and yes…it’s THAT good. Here’s how to make this delicious dessert.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How I Found This Recipe

I received this recipe on a little 3×5 card many years ago at a Christmas event for women at the church we attend. Since I never turn down a free recipe, I put it in my purse and brought it home. My thought was that “maybe someday” I would see if it was any good.

Well, that was a long time ago, but I tell you truthfully, I have made this delicious dessert so many times since then I’ve lost count! I’ve even “adapted” the recipe for other kinds of fruit and it works like a charm (peach and boysenberry), but this original version using tart apples is my absolute favorite!

The buttery, shortbread crust with the apples, cinnamon and crumbly shortbread topping is so good! I wish I knew WHO to thank for this, but, my little 3×5 card only had the recipe on it, with no source noted.

So, to the random mystery person out there in the big ol’ world who created this recipe originally…THANK YOU! Update 5/11/14: Turns out one of my dearest friends provided the recipe card I picked up…go figure. Thank you, Shari!

Here’s How To Make This Apple Shortbread Tart

Begin by preparing the shortbread crust. It’s easy to do in a food processor. You can also use a hand held pastry blender to mix the ingredients. It’s important to add butter to make a good shortbread crust!

Place all the crust ingredients in the processor, EXCEPT FOR THE EGG YOLKS. Process until the butter has been reduced to the size of peas.

Once the butter in the mixture has been reduced to the size of peas, add the egg yolks and process only until just combined.

Form The Crust In A Tart Pan

Firmly press the crust mixture into the bottom and up the sides of a tart pan (with removable bottom). Remember to reserve some of the shortbread topping for later!

Set the reserved shortbread topping aside, because it will be used later, to top the fruit filling, before baking.

Add Apple Filling and Shortbread Crumb Topping

Mix the apple slices with the brown sugar/cinnamon mixture in a large mixing bowl. Arrange the apple slices on top of the shortbread crust, mounding them up a bit in the middle of the pan.

The remaining shortbread crust mixture is sprinkled over the top of the apples as a streusel. Use all of the crumb topping to cover the entire surface.

Now the apple shortbread tart is ready to go into the oven! Make sure your oven is pre-heated to 400°F. before adding the tart.

Bake The Apple Shortbread Tart

Bake the fruit tart at 400°F for about 45 minutes. Once done, the fruit filling should be slightly bubbling around the edge, and the top will be golden brown. Here is what the apple shortbread looks like, fresh from the oven and cooling down a bit on a wire rack!

After the apple tart has cooled for 5-10 minutes, remove it from the tart pan. To do this, gently push up from the bottom to separate the bottom tray from the scalloped edge ring.

Time To Enjoy The Apple Shortbread Tart

Slice the apple shortbread tart into 8 pieces, and it is best served warm, or at room temperature. Serve the apple shortbread tart with homemade vanilla ice cream and drizzle it with a warm golden caramel sauce, for an extra burst of flavor.

Here is the apple shortbread tart, served with a dark browned caramel sauce over the tart and a scoop of vanilla bean ice cream. Can you tell I’ve made this dessert a LOT?

Now the only thing left to do is grab a fork! Dig in and enjoy a big old slice of this absolutely DELICIOUS apple shortbread tart!

Caramel swirl ice cream was served with the apple tart this time (seen in photo below). Boy was it yummy!

I really hope you will give this absolutely delicious apple shortbread tart a try. It is FANTASTIC, and I’m positive you (and your family and friends) will LOVE it!

Have a great day, and please come back again soon for more yummy recipes. Take care, may God bless you… and have a GREAT day!

Looking For More FRUIT TART Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have several delicious fruit tarts you might want to check out, including:

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Recipe Adapted From: Shari Altree

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0 from 0 votes

Apple Shortbread Tart

Prep Time

20 mins

Cook Time

45 mins

Total Time

1 hr 5 mins

Delicious Apple Shortbread Tart features apples in a brown sugar/cinnamon sauce on a buttery shortbread crust , topped with a crumbly streusel. SO GOOD!

Category: Dessert

Cuisine: American

Keyword: apple shortbread tart

Servings: 8 servings

Calories Per Serving: 395 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For the crust:

2 cups all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
3/4 cup COLD butter (cut in small chunks)
2 egg yolks

For the filling:

1 1/4 pounds tart apples (about 6 med. apples - Gravenstein or Granny Smith for best results)
1/4 cup brown sugar , packed
1 Tablespoon all-purpose flour
1/2 teaspoon cinnamon

US Customary - Metric

Instructions

Preheat oven to 400 degrees.
Blend all crust ingredients EXCEPT FOR EGG YOLKS until they are the texture of coarse meal. (You can use a fork, a pastry blender or a food processor). Add egg yolks and mix well to blend. **Set aside 1/4 of this mixture and save for later**. Using the remaining 3/4 of the crumbs, firmly pat them down over the bottom and up the sides of a tart pan with removable bottom disk or a large pie pan. Make sure crust is firmly pressed down into the pan and the sides to form a solid crust.
Peel, core, and cut the apples into thin slices. Place sliced apples in a large bowl. Add 1/4 cup brown sugar, 1 TBSP flour and 1/2 tsp. cinnamon. Mix well to coat apple slices.
Once apples and dry ingredients are mixed together, gently "pour" or spoon apples onto crust. Position apples so they mound in the center and fill in the crust.
Sprinkle reserved 1/4 of the crust mixture over the top. I find it helpful to hold one hand up around the edge of the pan to try and catch the crumbles before they fall off the tart. Just scoop up any crumbles that fall onto your work surface and put them back on that tart! Cover the entire top of the tart.
Bake at 400 degrees for 15 minutes, then reduce heat to 350 degrees and bake until the top begins to turn golden brown (approx. 25-30 minutes). Keep an eye on it and remove tart when golden brown. Let cool just a bit. If using a tart pan, hold your hand on the bottom of the tart and gently press upward on the metal disk to release the tart from the pan. Place the tart (keeping disk on the bottom of tart) on serving dish, slice and serve.
Serve warm, with vanilla ice cream...and ENJOY!

Nutrition Facts

Apple Shortbread Tart

Amount Per Serving (1 serving)

Calories 395 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 11g69%

Cholesterol 94mg31%

Sodium 230mg10%

Potassium 128mg4%

Carbohydrates 53g18%

Fiber 2g8%

Sugar 26g29%

Protein 4g8%

Vitamin A 635IU13%

Vitamin C 3.3mg4%

Calcium 26mg3%

Iron 1.7mg9%

* Percent Daily Values are based on a 2000 calorie diet.

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28
Feb
2014

Marinated Grilled Pork Chops and Portabella Mushrooms

categories: For The BBQ Grill, Main Dishes, Pork, Sauces and Dressings

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My husband is the “Grill-Master” in our family. He recently grilled these Marinated Grilled Pork Chops and Portabella Mushrooms, and the dish was outstanding!

Marinated Grilled Pork Chops and Portabella Mushrooms / The Grateful Girl Cooks!

When the weather is decent (in Oregon that means “not raining heavily”), he loves to grill on our Weber BBQ. He’ll stand out there (yes, sometimes even in the rain) with the smoke pouring out of that BBQ into his eyes and permeating his clothes…and grill our dinner! While I love to prepare the food, I am so grateful he loves to GRILL the food! Yay!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

I found this simple marinade recipe for pork chops online; then decided to use half of the marinade for the pork chops, and the other half to make a reduction sauce to saute baby portabella mushrooms in (to top the grilled pork chops with). Yum. If you don’t eat mushrooms, then use the entire marinade for the chops. Fantastic, either way!

The Grill Master, busy at work (Should I tell him the lighter fluid goes on the briquets?)- ha ha.

Hope you give these yummy pork chops a try. They are such a simple and delicious entree! Have a great day.

Looking For More PORK CHOP Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some really yummy pork chop recipes, including:

Interested In More Recipes?

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Marinade Recipe adapted from: http://www.cooks.com/recipe/rc9vt5im/marinade-for-grilled-pork-chops.html

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Marinated Grilled Pork Chops and Portabella Mushrooms

Prep Time

10 mins

Cook Time

50 mins

Marinating Time

4 hrs

Total Time

5 hrs

Marinated grilled pork chops, with portabella mushrooms in a delicious sauce.

Category: Entree

Cuisine: American

Keyword: marinated grilled pork chops

Servings: 4 servings

Calories Per Serving: 544 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For The Marinade:

1 medium onion , finely chopped
1/3 cup oil
1/3 cup pineapple juice
1/4 teaspoon garlic powder
1/2 cup soy sauce
2 Tablespoons brown sugar
4 large pork chops , bone in
1 package baby portabella mushrooms , sliced
1 Tablespoon butter

US Customary - Metric

Instructions

Combine the first 6 ingredients (onion, oil, pineapple juice, garlic powder, soy sauce, and brown sugar) in a bowl. Whisk ingredients until fully blended. Pour HALF of the sauce over the pork chops to marinate. To marinade the chops, I use a gallon sized plastic resealable bag (you can also use a covered pan).
Set aside the remaining 1/2 of the sauce (to cook the mushrooms in later).
Marinate the chops in the refrigerator for at least 4 hours (overnight is even better), turning several times to make sure the chops are fully coated. Once BBQ is ready to go, grill chops until done, basting occasionally with sauce (from the bag or pan).
While pork chops are cooking, add the reserved marinade (that you set aside earlier) to a skillet. Add the sliced mushrooms and saute on medium low for approximately 5-8 minutes. Sauce should reduce a bit as it cooks. Stir to coat the mushrooms. About a minute or so before the mushrooms are done, add the Tablespoon of butter to the sauce. Stir in and keep the sauce warm.
When pork chops are done, place on serving plates and spoon some of the mushrooms and skillet sauce over the top of each chop. ENJOY!

Recipe Notes

PLEASE NOTE: Almost all of the prep time in INACTIVE prep time while the pork is marinating.

Nutrition Facts

Marinated Grilled Pork Chops and Portabella Mushrooms

Amount Per Serving (1 pork chop)

Calories 544 Calories from Fat 324

% Daily Value*

Fat 36g55%

Saturated Fat 21g131%

Cholesterol 124mg41%

Sodium 1188mg52%

Potassium 910mg26%

Carbohydrates 16g5%

Fiber 1g4%

Sugar 10g11%

Protein 38g76%

Vitamin A 90IU2%

Vitamin C 4mg5%

Calcium 51mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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27
Feb
2014

Copycat Cherry Garcia Ice Cream

categories: Chocolate, Copycat Recipes, Desserts, Ice Cream/Frozen Treats

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Dark chocolate and Bing cherries are featured in delicious Cherry Garcia Ice Cream (copycat) recipe, made in an electric ice cream maker! Here’s a great recipe for Copycat Cherry Garcia Ice Cream I discovered two years ago during my Summer Ice Cream Experiment! I spent the summer experimenting with many homemade ice cream recipes in my Cuisinart Ice Cream maker.

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About Cherry Garcia Ice Cream

I only managed to get one picture of this yummy cherry garcia ice cream before we dove in….YUM! I love it when I can experiment and make “copycat” recipes. This is a knockoff recipe for one of the most famous (and wildly popular) of Ben and Jerry’s ice cream flavors. If you love the original, you will love this simple to make version! Cherry Garcia ice cream is filled with juicy Bing cherries, sweet cream, and chocolate.

Summer is just around the corner, and I hope you will give this recipe a try…perfect for a hot summer evening (or let’s get real…ANYTIME you require ice cream…stat!). Have a great day, and hope you enjoy this recipe for Cherry Garcia ice cream!

Looking For More ICE CREAM Recipes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of ice cream recipes you’ll enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
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Recipe source: My regular vanilla base (from Cuisinart book) + experimenting

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0 from 0 votes

Copycat Cherry Garcia Ice Cream

Prep Time

30 mins

Cook Time

0 mins

Total Time

30 mins

Dark chocolate and Bing cherries are featured in delicious Cherry Garcia Ice Cream (copycat) recipe, made in an electric ice cream maker!

Category: Ice Cream

Cuisine: American

Keyword: cherry garcia ice cream

Servings: 10 (1/2 cup servings) 1.5 qts. total

Calories Per Serving: 299 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/2 cup dark chocolate , grated finely, then covered & refrigerated (to keep it cold)
1/2 cup fresh Bing cherries , pitted, halved, & then covered & refrigerated (to keep them cold)
1/2 cup Egg substitute
3/4 cup granulated sugar
1/4 teaspoon vanilla extract
2 cups heavy whipping cream
1 cup milk

US Customary - Metric

Instructions

Prepare the chocolate and the cherries as indicated in ingredient list. Place them in separate bowls; cover and keep refrigerated until just before ice cream has finished freezing.
In a large bowl, whisk the egg substitute, sugar, and vanilla together until the sugar has dissolved (a couple minutes). Pour in the whipping cream and milk; continue whisking until fully blended.
Transfer the ice cream mixture to your ice cream maker, and freeze according to the manufacturer's instructions. About 5 minutes before the ice cream is done (and has thickened), add the grated chocolate and cherries to the ice cream mixture. Continue churning the ice cream for remainder of time indicated for your machine. When done, transfer mixture to a container suitable for a freezer, and let it continue to "ripen" (i.e. firm up) in the freezer. When ready to serve, grab an ice cream scoop and dig in!

Nutrition Facts

Copycat Cherry Garcia Ice Cream

Amount Per Serving (1 (1/2 cup serving))

Calories 299 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 13g81%

Cholesterol 67mg22%

Sodium 55mg2%

Potassium 170mg5%

Carbohydrates 22g7%

Fiber 1g4%

Sugar 19g21%

Protein 3g6%

Vitamin A 865IU17%

Vitamin C 1.1mg1%

Calcium 75mg8%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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27
Feb
2014

Cantaloupe Sorbet

categories: Desserts, Ice Cream/Frozen Treats

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Cantaloupe Sorbet is easy to make (only 4 ingredients), and is a cold, refreshing frozen dessert treat to enjoy on a hot summer day!

A couple of summers ago I experimented making many different kinds of homemade ice cream and sorbets with my ice cream maker. This Cantaloupe Sorbet is one of the recipes I made… and guess what? It is very EASY to make, and is refreshing and DELICIOUS!

I began searching for fruit sorbet recipes online and found this simple one for Cantaloupe Sorbet. The recipe sounded a bit unusual and was a perfect candidate for my Summer Ice Cream Experiment. This experiment involved making and eating a variety of as many different ice creams as I could without gaining an ounce…ha ha!

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Making Cantaloupe Sorbet Is Simple!

When I made this sorbet, all that was needed was to mix up the ingredients (super easy), and refrigerate the mixture for about 6 hours. Later that evening all I had to do is haul out my trusty ice cream maker and voila…cantaloupe sorbet! YUM YUM YUM! This frozen, sweet treat is so refreshing and delicious!

Here’s the most important tip I can give you when making this delicious sorbet: Make sure you get a wonderfully RIPE cantaloupe for best flavor!)

This would be a perfectly yummy frozen dessert on a warm summer evening…hope you will give it a try. It’s very refreshing! With only 4 ingredients, this cantaloupe sorbet recipe is also simple to prepare! Hope you will give it a try… it’s really tasty!

Looking For More ICE CREAM Or SORBET Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of frozen treat recipes, including Blueberry Cheesecake Ice Cream, Butter Pecan Ice Cream, and Homemade Strawberry Ice Cream! Another sorbet recipe you might enjoy is Kiwi Mango Sorbet – yum!

Interested In More Recipes?

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Recipe Source: http://tastykitchen.com/recipes/desserts/cantaloupe-sorbet/

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0 from 0 votes

Cantaloupe Sorbet

Prep Time

30 mins

Cook Time

0 mins

Refrigeration Time

6 hrs

Total Time

6 hrs 30 mins

Cantaloupe Sorbet is easy to make (only 4 ingredients), and is a cold, refreshing frozen dessert treat to enjoy on a hot summer day!

Category: Ice Cream/Sorbet

Cuisine: American

Keyword: cantaloupe sorbet

Servings: 8 (1/2 cup) servings

Calories Per Serving: 130 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 whole very ripe cantaloupe , peeled, seeds removed, and cut into chunks
2/3 cup granulated sugar
1/3 cup light corn syrup
6 Tablespoons fresh lemon juice (approx. 2 lemons)

US Customary - Metric

Instructions

Add all ingredients to a food processor (or blender) and puree till smooth.
Place pureed fruit in the refrigerator (covered), and refrigerate at least 6 hours (or overnight).
Pour ingredients into an ice cream maker and freeze per manufacturer's directions.
Serve in chilled serving dishes and ENJOY!

Recipe Notes

**Prep time includes chilling time in the refrigerator.
**Be sure to use very ripe cantaloupe for best flavor.

Nutrition Facts

Cantaloupe Sorbet

Amount Per Serving (1 serving)

Calories 130

% Daily Value*

Sodium 20mg1%

Potassium 195mg6%

Carbohydrates 33g11%

Sugar 33g37%

Vitamin A 2335IU47%

Vitamin C 29.7mg36%

Calcium 8mg1%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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26
Feb
2014

Hawaiian Meatballs and Rice

categories: Beef, Main Dishes

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You’ll love Hawaiian Meatballs and Rice – ground beef meatballs, with pineapple, red and green bell peppers in sweet and sour sauce, served on a bed of rice.

When my husband and I were newlyweds (over 36 years ago) he decided to cook dinner for us one evening. He made Hawaiian Meatballs and Rice, with pineapple chunks, red and green bell peppers in a sweet and sour sauce. It was love at first sight. This is the recipe he used. Needless to say I was impressed with his “culinary skills” and by the fact that he prepared a delicious meal for us. Ah…young love!

Well…fast forward to many, many years later, and we STILL have this meal for dinner occasionally. I still love him, but now I am the one who cooks our meals. Neither of us remember where he found the original recipe, so I dug through my recipe box , pull out my trusty handwritten 3×5 index card I wrote down the recipe on ages ago… and off I go into the kitchen to make this dish.

We had these meatballs and rice two nights ago… so delicious! The sweet and sour sauce that coats the meatballs, along with the green and red peppers and pineapple is fantastic! It really is a quick and easy recipe to make.

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

How To Make Hawaiian Meatballs and Rice

Tip: It would be very easy to pre-cook the meatballs and pre-make the sauce (throw them both in the refrigerator); then pulling this recipe together at the end of a long day would be a snap. Here’s how to make this dish: Drain the pineapple, making sure to reserve the juice. Set the pineapples (and the saved juice) aside.

Mix up the sweet and sour stir fry sauce in a medium sized bowl… easy!

Chop up the red and green bell peppers, and set them aside with the pineapple chunks.

Make The Meatballs

Mix up the meatball ingredients in a large bowl. Once the ingredients are fully combined, form the meat into 2″ meatballs, by rolling them between your hands.

Heat oil or shortening in a large skillet. Brown the meatballs on all sides, and cook until fully cooked through.

Remove the cooked meatballs from skillet; transfer them to drain onto paper towels.

Finishing The Hawaiian Meatballs

Add the reserved stir fry sauce to the skillet you cook the meatballs in, and cook until it thickens. Stir the sauce occasionally while it cooks.

Once the sauce has thickened, add the bell peppers and pineapple back into the skillet.

Add the Hawaiian meatballs back into the skillet, and gently stir to combine all ingredients (and coat them with the sauce). Cook only until the dish is heated through.

Time to Eat Some Hawaiian Meatballs And Rice

Serve the Hawaiian meatballs on top of a bed of rice. Spoon any leftover sauce over the top, and enjoy this delicious meal!

Sure hope you will give these delicious Hawaiian meatballs a try in your own kitchen. They are absolutely delicious! Thanks for stopping by today, and please come back soon.

Looking For Recipes Featuring MEATBALLS?

You can find all my recipes in the Recipe Index, located at the top of the page. I have some delicious recipes featuring meatballs, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
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Original Recipe Source: unknown (been making them for over 40 years)

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0 from 0 votes

Hawaiian Meatballs and Rice

Prep Time

20 mins

Cook Time

15 mins

Total Time

35 mins

You'll love Hawaiian Meatballs and Rice - ground beef meatballs, with pineapple, red and green bell peppers in sweet and sour sauce, served on a bed of rice.

Category: Entree

Cuisine: American

Keyword: Hawaiian meatballs

Servings: 5 servings (3 meatballs per)

Calories Per Serving: 524 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For the meatballs:

1 1/2 pounds ground beef
1/3 cup bread crumbs
1/3 cup onion , finely chopped
1 egg
1 1/2 teaspoons salt
1/4 teaspoon ground ginger
1/4 cup milk
1 Tablespoon shortening or oil (for browning meatballs)

For the sauce:

2 Tablespoons cornstarch
1/2 cup brown sugar
1 - 13 oz can pineapple chunks (drain the chunks over a bowl-save the pineapple juice!!)
1/4 cup white vinegar
1 Tablespoon soy sauce
1/8 teaspoon ground ginger
1/2 cup chopped green pepper (I usually mix red and green peppers - the colors are nice in the sauce!)
*OPTIONAL* Original recipe also calls for 1 small can mandarin oranges.

US Customary - Metric

Instructions

Make sauce: Drain pineapple, reserving juice (set pineapple chunks aside). In a small bowl, whisk cornstarch and brown sugar together. Add pineapple juice, vinegar, ground ginger, and soy sauce to brown sugar mixture. Stir until smooth. Set bowl aside.
Chop red and green peppers and set aside (with pineapple chunks).
Make meatballs: In a large bowl, mix ground beef, bread crumbs, onion, egg, salt, ginger and milk until thoroughly blended (I use a fork to mix). Using your hands, shape mixture into meatballs (approx. 12-15 -2" meatballs). In large skillet, heat shortening (or oil) on medium heat. When skillet is very hot, add meatballs, one at a time. Cook meatballs, making sure to turn so that all sides brown. When fully cooked (5-6 minutes), remove meatballs from pan; place on paper towel lined plate to absorb grease. Keep meatballs warm.
Drain oil from skillet after removing meatballs. Wipe skillet with paper towel to remove grease or leftover "crumbles". Over medium heat, add sauce to skillet. Cook, stirring constantly until it thickens and boils for 1 minute. Add pineapple, peppers and meatballs back into skillet; gently stir until meatballs are evenly coated with sauce. Cook only until heated through (1-2 minutes). Remove from heat.
Serve meatballs and sauce on top of steamed rice. ENJOY!

Nutrition Facts

Hawaiian Meatballs and Rice

Amount Per Serving (3 (meatballs + sauce))

Calories 524 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 11g69%

Cholesterol 130mg43%

Sodium 973mg42%

Potassium 480mg14%

Carbohydrates 32g11%

Sugar 23g26%

Protein 26g52%

Vitamin A 120IU2%

Vitamin C 12.8mg16%

Calcium 77mg8%

Iron 3.4mg19%

* Percent Daily Values are based on a 2000 calorie diet.

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